If you like reuben sandwiches you're gonna love this soup. This one is especially good with cold sliced melon on the side.
1 C. chopped onion
1 C. chopped celery
1/4 C. butter
2 C. chicken broth
1 t. baking soda
1/4 C. cornstarch
1/4 C. water
1 1/2 C. sauerkraut, rinsed & drained
4 C. milk
4 C. chopped, cooked corned beef
2 C. shredded Swiss cheese
Salt & Pepper to taste
Rye bread toasted, buttered, and cubed croutons, optional
Add the onion & celery to the bottom of the Crock-Pot. Stir in broth & baking soda. Combine corn starch & water and add to pot. Stir in sauerkraut, milk, and corned beef. Cover and cook on High 4-5 hours. Stir in the cheese, cover & cook for 30 minutes. Season with salt & pepper. Serve in hot soup bowls – with the croutons on the side.